The simple satisfaction of a pure, raw oyster with nothing more than lemon juice, vinegar or cocktail sauce is tough to top. Take your preparation of this raw aphrodisiac to a new level with this recipe for Bloody Mary Oyster Shooters from Laura Foley Ramsden.
Rinse oysters to remove any outside grit. Shuck oysters (leaving the meat on the half shells); carefully remove the oyster from the shell using the shucking knife. Combine the next 6 ingredients (through salt) in a liquid measuring cup. Stir in hot sauce, if desired. Fill each of 12 shot glasses with 2 1/2 tablespoons juice mixture. Place the meat from one oyster in each glass. Discard shells. For non-alcohol option, please omit vodka.